Mary's Beef Stew

2 pounds stew beef (cut into 1” inch chunks)
¼ cup flour

2 TB oil

16 ounces tomato sauce

¼ tsp basil (I used dried – conversion would be ¾ tsp fresh)

2 tsp salt

¼ tsp pepper

1 cup sliced celery

6 each – carrots, onions, potatoes (I used Yukon Gold) – peeled and cut (for a bit of variety in texture, I chop some of the onions in the food processor and some by hand – the food processed ones act as a nice “thickening” agent)

Coat beef with flour.  Brown the beef with oil.  Stir in 2 cups hot water, tomato sauce and seasonings.  Cover and simmer for 1 ½ hours.  Add vegetables.  Simmer until done, about 45 minutes (I have left it on low for a few hours as well.

Reheating instructions:

Allow to thaw in refrigerator.  Pour into stock pot and heat until simmering.  Add salt and pepper to taste.